This knife has 16 layers of soft stainless steel on each side of a hard central core of VG10, a High Carbon Super Steel, that is capable of holding it’s surgically sharp edge for long periods with minimal maintenance.
By utilising a special process called ‘sub-zero heat treatment’ that cools the blade to -70 ° C or lower after quenching, both hardness and robustness are increased, whilst imbuing toughness that resists chipping.
The ‘Hamaguri (clam shell)’ grind of the knife not only facilitate outstanding sharpness and enhanced edge retention, but also makes it easy to re-sharpen.
The handle is made of “Micarta”, a product created by applying high pressure to multiple layers of cotton linen injected with silicon, it is very hard wearing and water resistant (NOT DISHWASHER SAFE) with the organic feel unique to natural materials.
The bolster and blade are joined seamlessly to the ergonomic handle and secured with two rivets for extended stress free use with perfect balance.
Sujihiki & Slicers:The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.Function – Slicing and carving of meat and fish without bones.Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.